DIRECTIONS
Brush one side of each pineapple ring with a little canola oil and sprinkle with about 2 teaspoons of brown sugar. Lay rings sugar-side down on the edge of the grill, away from direct heat. After about 7 minues, turn and continue grilling for another 6 to 7 minutes, or until they are tender and golden brown.

I love this; instead of oil and brown sugar, I just brush with honey. Probably tastes about the same. I loved grilled veggies and fruit, and this is perfect. Leave as is for a side dish, or top with a scoop of vanilla ice cream or any kind of sherbert for a hot/cold desert that wows them. Many years in Hawaii taught me that, while not as pretty, it is much easier to make pineapple spears than rings.

2 teaspoons kosher salt
1 teaspoon chile powder
3 teaspoons dark brown sugar
6 (1-inch) slices pineapple
Vegetable oil, for coating the grill or grill panIn a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices. Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side. Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.